3 pounds small to medium spareribs
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup honey
1/4 cup catsup
2 crushed garlic cloves
Combine all ingredients except spareribs. Add spareribs and marinate for about 5 hours.
Drain; weave on a spit to grill or broil over a slow fire for 1 to 1 1/2 hours, basting with marinade.
Silicone Oven Mitts with Quilted Cotton Lining – Professional Heat Resistant Kitchen Pot Holders – 1 Pair (Gray, Oven Mitts)
3 to 3 1/2 pounds spareribs (boneless country-style are best)
2 tablespoons vegetable oil
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons cider vinegar
1 tablespoon wine and pepper Worcestershire sauce (regular Worcestershire can be substituted)
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Preheat oven to 450°.
Put ribs in shallow pan; cover tightly with foil and bake in preheated oven 45 minutes or until tender.
While ribs bake, prepare sauce by combining remaining ingredients. Bring to boil, reduce heat and simmer 30 minutes.
When ribs are done, drain off any fat and reduce oven temperature to 350°. Pour sauce over ribs. Return to oven and bake, uncovered, 1 hour, basting frequently.
Makes 6 to 8 servings.
Cooking with Brown Sugar: 51 Recipes
32 oz sauerkraut; canned (2 cans)
3 lb spareribs; country style
2 teaspoons paprika
6 beef bouillon cubes
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
10 slices bacon; rolled in flour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours.
Fry floured bacon slices. Break bacon into sauerkraut.
Remove bones from the sauce before serving.
Yield: 4 servings
Corningware French White 4 Quart Oval Casserole W/ Glass Cover
4 tablespoons butter
1 onion finely chopped
2 cloves garlic, finely chopped
4 cups canned plum tomatoes
2 teaspoons chili powder
1 cup dry red wine
1/2 cup soy sauce
2 tablespoons cornstarch
1 tablespoon granulated sugar
1/2 cup chicken stock
5 lb trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer.
Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside.
Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear.
Place several tablespoons of sauce on each plate and serve with ribs.
Makes about 4 servings
Ninja Professional Blender